Ingredients
- 350 gms (11 ½ oz) Shortcrust pastry
- 150 gms (5 oz) Fresh or frozen peas
- 1 ½ cups (12 fl oz) Cream
- 3 Eggs
- 1/2 cup Finely grated parmesan cheese
- ¼ cups Finely chopped mint
- 1 tablespoon Dijon mustard
- 1 gms (6 oz) Can tuna (Drained)
Instructions
- Preheat the oven to 190(degree)C (375(degree)F). Roll out the pastry on a lightly floured surface until 3 mm (1/8 in) thick. Place the pastry in a 22 cm (9 in) tart tin with a removable base or a ring on a baking tray. Prick the pastry with a fork and line with baking paper. Fill the tart with baking weights or rice and bake for 7 minutes. Remove the weights and paper and bake for a further 7 minutes or until the pastry is a light golden colour.
- To make the filling, place the fresh peas in a saucepan of boiling water and cook for 4 minutes or until just soft. Drain. Place the cream and eggs in a bowl and whisk to combine. Add the parmesan, mint, mustard, tuna and peas and mix until combined. Pour into the pastry shell and bake at 160(degree)C (320(degree)F) for 30 minutes or until set. Cut into wedges and serve with a green salad.
- If using frozen peas there is no need to boil them first, just let them defrost.
Notes
Serves 6.